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Salt Rising Bread

April 2, 2017

Salt Rising Bread

The rising action in this moist bread is due to the action of salt, milk, sugar and cornmeal. 120 degrees F. temperature is required for it to rise.

½ cup milk
½ cup cream
1/3 cup white cornmeal
2 Tbsp sugar
1 ½ tsp salt
1 cup lukewarm water
4 ½ cups all-purpose or unbleached white flour, sifted
2 Tbsp shortening or lard, room temperature.

Makes two loaves

Scald the milk and cream together in a saucepan. Add cornmeal, 1 Tbsp sugar and salt; mix well. Pour into a wide mouth glass jar or bowl. Allow the jar to stand, covered, in a pan filled with water heated to 120 degrees F. while fermentation takes place, about 6 to 7 hours; the gas in the mixtures should escape freely.

Then mix the remaining sugar with lukewarm water and add to jar. Sift 2 cups flour and blend thoroughly into the fermented mixture. Reheat the water in pan to 120 degrees F. and set the jar into it. Keep the water temperature as constant as possible while the mixture rises. Add hot water as needed. When light bubbles appear on the surface of the mixture, turn it into a large warm bowl. Make a stiff dough by adding as much of the remaining four as necessary; blend it in a little at a time, stirring well after each addition.

Divide dough into two equal parts and form each into a loaf. Grease a baking sheet, place the loaves on the sheet, and spread shortening or lard over the surface of the loaves. Set in a warm, draft free place and cover with a towel. Allow loaves to rise until they are 2 ½ times their original size.

Preheat oven to 375 degrees F. and bake 10 minutes. Reduce heat to 350 degrees F. and continue baking for 25 more minutes. Slide from baking sheet and cool on wire rack.

Posted by The Deedol Collection aka Granny’s Favorites Cookbooks


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